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Crispy Mozzarella Potato Cheese Balls

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These crispy mozzarella potato cheese balls are the perfect appetizer or snack, featuring a golden, crunchy exterior and a gooey, stretchy cheese center. Ready in just 20 minutes, they’re a crowd-pleasing treat made with simple ingredients.

Ingredients

Scale
  • 2 cups cold mashed potatoes
  • 1 cup shredded mozzarella cheese (low-moisture preferred)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8–10 small cubes mozzarella cheese (about 1/2-inch cubes)
  • 1 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour (for breading)
  • Vegetable oil for frying (about 2-3 cups)

Instructions

  1. In a large mixing bowl, combine cold mashed potatoes, shredded mozzarella, grated Parmesan, 1 large egg, 1/4 cup flour, garlic powder, onion powder, salt, and black pepper. Mix until well incorporated. If mixture feels too wet, add another tablespoon of flour.
  2. Set up a breading station with three shallow bowls: first with 1/2 cup flour, second with 2 beaten eggs, third with panko breadcrumbs.
  3. Using a cookie scoop or tablespoon, portion about 2 tablespoons of potato mixture. Flatten in your palm, place one mozzarella cube in the center, and mold the mixture around the cheese to form a smooth ball. Repeat for 10-12 balls.
  4. Coat each ball: roll in flour (shake off excess), dip in beaten eggs, then roll in panko breadcrumbs, pressing gently. For extra crunch, double-dip in egg and breadcrumbs.
  5. Heat about 2 inches of vegetable oil in a Dutch oven or heavy pot to 350°F (175°C). Test with a breadcrumb—it should sizzle immediately.
  6. Carefully lower 4-5 balls into hot oil using a slotted spoon. Fry for 2-3 minutes, turning occasionally, until golden brown all over.
  7. Transfer fried balls to a paper towel-lined plate. Let rest 1-2 minutes before serving immediately.

Notes

Use cold mashed potatoes for best results—warm potatoes cause the balls to fall apart. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend, and use gluten-free panko. For baked version, bake at 400°F (200°C) for 15-18 minutes, turning halfway. For air fryer, cook at 375°F (190°C) for 8-10 minutes. Freeze uncooked breaded balls for up to 2 months.

Nutrition

Keywords: crispy mozzarella potato cheese balls, potato cheese balls, mozzarella balls, easy appetizer, fried cheese balls, leftover mashed potatoes

Find it online: https://nadinetable.com/crispy-mozzarella-potato-cheese-balls-easy-20-min-recipe/